Curry Tofu


Number of Servings: 
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  • 1 pkg Nasoya Firm or Extra-Firm tofu
  • 1 c whole coconut milk
  • 2 tbsp curry powder
  • ½ tbsp salt
  • ½ large red onion, chopped
  • 1 garlic clove, chopped
  • ½ c water
  • 1 c spinach
  • 1 c corn
  • 1/3 c cashews, toasted
Preparation Method: 

Press the water out of the tofu for about 20 minutes and then cut into one-inch cubes.

Heat a skillet on medium-high heat, add half of the coconut milk and bring to a simmer. Whisk in the curry powder and salt until blended well. Add the chopped red onion and garlic and cook for one minute. Add the remaining coconut milk, water, and tofu and let it cook for 3 minutes.

Add the spinach and corn, cover and let simmer for 2 minutes. Remove the pot from heat and stir in the cashews. Delicious over quinoa or whole grain pasta. Enjoy!

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